Beef with Flat Rice Noodle/Sap Chow Ngau Hor

I just realised that i have not posted many beef dishes and this beef dish needs no introduction.

It is a must to order in a chinese restaurant, as they have so much 'wok hey' but cooking this at home is not such a tedious task.

Ingredients:

A pkt of fresh hor fun/flat rice noodle

1/2 lb Beef fillet/sirlion - slice thinly across the grain

1/2 cup drained canned straw mushroom - cut into slices

1/4 cup sliced carrot

1/2 lb Choy sum - wash and cut into 2 inch lengths - put on a plate and microwave for 2 mins.

1/4 cup of sliced young gingers

Oil for frying beef and noodle

Marinate

1/2 tsp bicarbonate of soda

1/2 tsp sugar

1 tsp light soya sauce

1 tsp dark soya sauce

1/2 egg white

1 tbsp oyster sauce

1 tbsp shaoxing wine

1/2 tsp pepper

1 tsp sesame oil

1 tbsp tapioca starch

2 tbsp water

2 tsp cooking oil

Gravy

3 tbsp oyster sauce

1 cup chicken stock

1 tbsp cornstarch

Method:

Knead the marinate except the oil, thoroughly into the sliced beef and when well mixed, add in the oil and knead again. Leave to marinate in the fridge for 30 minutes.

Fry the hor fun/flat rice noodles like you would for Wat Than Hor

Heat 1 cup oil and when it is hot, fry the beef by batches. Fry beef until 3/4 cooked.

Remove all the oil and leave 2 tbsp. Fry the ginger slices, then add in the beef and choy sum. Stir fry, then add in the gravy ingredients. Cook gravy thickens and pour over the noodles.

Serve hot.